Dairy-Free Birria Tacos

Sink your teeth into these irresistible **Dairy-Free Birria Tacos**, a bold and flavorful twist on the traditional Mexican dish that’s perfect for those avoiding dairy. Tender, slow-cooked beef chuck and short ribs are simmered in a rich, smoky consomé made from an aromatic blend of toasted dried chilies, roasted tomatoes, and warm spices like cinnamon and cumin. The juicy, shredded meat is tucked into crispy, consomé-dipped corn tortillas and garnished with fresh cilantro and a squeeze of lime for a vibrant finish. Serve these tacos alongside a warm cup of the velvety, savory consomé for dipping—it’s a sensory experience you won’t forget. With no dairy in sight, this crowd-pleasing recipe is a must-try for taco night, bringing authentic flavor straight to your table.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 1 pound Beef short ribs
• 4 whole Dried guajillo chilies
• 2 whole Dried ancho chilies
• 2 whole Dried pasilla chilies
• 3 whole Roma tomatoes
• 1 medium White onion
• 6 cloves Garlic cloves
• 1 piece Cinnamon stick
• 2 whole Bay leaves
• 5 whole Cloves
• 1 teaspoon Black peppercorns
• 1 teaspoon Cumin seeds
• 2 teaspoons Dried oregano
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Salt
• 12 whole Corn tortillas
• 0.5 cup Fresh cilantro
• 2 whole Limes
• 4 tablespoons Vegetable oil

Directions

Step 1

Cut the beef chuck roast into large chunks and season with salt.

Step 2

In a large pot, add the beef chuck, short ribs, and enough water to cover. Bring to a simmer and cook for 20 minutes. Skim off any scum that forms on the surface.

Step 3

Remove stems and seeds from the dried chilies. Toast the chilies lightly in a dry skillet over medium heat until fragrant, being careful not to burn them.

Step 4

Soak the toasted chilies in hot water for 15 minutes until softened.

Step 5

In the meantime, roast the tomatoes in a dry skillet until charred. Peel and quarter the onion, and peel the garlic.

Step 6

In a blender, combine softened chilies, roasted tomatoes, onion, garlic, cinnamon stick, bay leaves, cloves, peppercorns, cumin seeds, oregano, apple cider vinegar, and a cup of the soaking liquid from the chilies. Blend until smooth.

Step 7

Pour the blended sauce over the beef in the pot. Add more water if necessary to cover the meat. Simmer on low heat for around 3 hours, until the meat is tender and can be easily shredded.

Step 8

Remove the meat from the pot, shred it using two forks, and return it to the pot. Adjust seasoning with salt as needed.

Step 9

Strain the consomé (broth) to remove any solid pieces and keep it warm for serving.

Step 10

Heat a large skillet over medium heat and add a little vegetable oil.

Step 11

Dip each corn tortilla into the consomé, then place in the skillet, cooking for 1 minute on each side until crispy.

Step 12

Fill each tortilla with shredded meat and fold into a taco.

Step 13

Serve the tacos hot with chopped cilantro, lime wedges, and a side of the warm consomé for dipping.

Nutrition Facts

Serving size	(2615.6g)

Amount per serving	% Daily Value*
Calories	5621.5

Total Fat 326.2g	0%
Saturated Fat 108.8g	0%
Polyunsaturated Fat 36.1g
Cholesterol 984.3mg	0%
Sodium 8455.2mg	0%
Total Carbohydrate 411.6g	0%
Dietary Fiber 76.6g	0%
Total Sugars 64.7g
Protein 297.0g	0%

Vitamin D 36.3IU	0%
Calcium 827.4mg	0%
Iron 47.3mg	0%
Potassium 6967.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 20.6%

Carbs: 28.5%